So using brewers friend...IPA, 14# grain, 13 SRMI'll be adding 10g gypsum, 12g CaCl2 to the 7 gallon mash. And 1/2 tsp lactic to 4.5 gallon sparge. At the bottom all green stars and says it will be bitter. I assume that's hop forward.

Am I doing it right? Should I just not worry about the bicarbonate number?

Mash ph 5.3-5.5 The ph is the most important number.Calcium- 50 -100 My 2nd most important, it's needed throughout the life of the beer.Sulfate 150-300 This is for the hops, so lets have lotsChloride 0-50 This is for the malts, so usually Ipa not so much

It's all about getting the the mash ph, then its straight flavoring in the kettle if necessary. If the ph is right you are basically just flavoring to taste. Calcium though is necessary so its always above 50